Crack 3 large eggs into a mixing bowl, then add a teaspoon of white sugar. Whisk vigorously for about 30 seconds until the mixture is smooth.

In a separate small bowl, stir together 1 tablespoon of white miso paste and 1 tablespoon of water. Whisk until fully incorporated, then gently fold into the egg mixture.

Pour 1 tablespoon of toasted sesame oil into a cold nonstick frying pan and place it over low heat. Allow the oil to warm gently for about 1 minute.

Once the oil is warmed, pour the egg and miso mixture into the pan. Stir the eggs continuously for about 2 minutes.

Carefully fold the eggs from the outer edges towards the center using a spatula for another 2 minutes, until softly set but still slightly wet.

Remove from heat and transfer the eggs to a plate. Sprinkle with shichimi togarashi if desired and serve immediately.